Sunday, February 2, 2014

Pomelo Salad (Bhogate Saadeko) – भोगटे or भगटे सांधेको

It is Bhogate season in Nepal! Enjoy the classic citrus salad dish, especially made during the winter season - sweet, sour, tangy dish, adorned by dry-roasted sesame seeds, salt, sugar, yogurt, chili and several other spices. We call it "Bhogate Saadeko or Bhogate Saandheko".

Fruit and Vegetable Market in Kathmandu - The lady in red khasto shawl is filling her large bag with hand-picked and freshly delivered bhogate - perhaps she is planning to make pomelo salad.

Attention shoppers! High quality fresh pomelo have just arrived in Nepali markets - looks like the pomelos are fighting for attention - and they are destined for a saadeko dish.

Pomelo is known as “bhogate - भोगटे
or भगटे" in Nepali
language. It is one of the largest citrus fruit, thick-skinned and
grown in subtropical and tropical regions throughout the world. Like
grapefruit, pomelos are pink or yellow, with fibrous flesh separated
into segments by membranes. The fruit is covered by a thick, tough,
and loose fitting skin, which peels off easily with some effort. Bhogate is abundant
in the winter months (December-January) in Nepal. Even though this salad-like fruit dish is probably hard to find in Katmandu restaurant menus, it is a great favorite of Nepalese. The preparation of the refreshing
salad is a leisurely family affair. Typically, family members,
relatives, and friends gather in the sunniest part of the house,
usually the top open floor (kausi) or the sunny part of the garden or
porch area, on a warm sunny day. A large amount of pomelos are
brought in and everyone helps to peel the fruit, separate it into
segments, and mix with spices.

When the green skin of pomelo starts to
change to yellow, it indicates that the pomelo have ripened, and so will become juicier with best flavor. Some of the Nepali pomelo
growers will not pick up the fruit from the tree, until they are
fully ripened. Other growers pick the fruit while they are still
light yellow-green and store it for more than a month for a better flavor
before using it.

Be careful to select ripe pomelos. When ripe, the fruit is dry, and the flesh is firm, and has a
slightly sweet-tangy taste. Some of the immature pomelos can be
bitter, dry and overpowering taste and the fruit may not be suitable
for the salad. Choose the ones that are heavy for their size then you will end up with juicy pomelos.

Below is the recipe for most delicious, classic salad made for my family especially during the season of pomelo - tastes heavenly in its own way, based on a recipe from my book "Taste of Nepal - page 40-41".

With sharp paring knife, prepare the
pomelo by peeling and separating them into segments. The segments
can be difficult to get to because of the thick rind. The membranes
are tough and inedible. Discard the white membranes, seeds, and
place in a large bowl.

Heat a small skillet (preferably
cast-iron) over medium heat and dry-roast the sesame seeds, stirring,
constantly with a wooden spoon to prevent the seeds from flying all
over, until they give off a pleasant aroma, and the sesame seeds are
a few shades darker, about 2 to 3 minutes. Remove the seeds from the
skilled and pour in dry container to stop from further roasting.
Cool and transfer to spice grinder and grind to make fine powder. A
mortar and pestle can also be used to grind the spices.

Heat the mustard oil in a small skillet
over medium-high heat. When the oil is hot, but not smoking, add the
fenugreek seeds and fry until dark brown and fragrant. Remove the
skillet from the heat and sprinkle in the turmeric, and asafetida.
Immediately pour these spices into citrus mixture and stir well. The
finished dish should be spicy, sweet, tangy and tart. Adjust the
seasoning accordingly. Cover and set aside for 15 minutes to allow
the seasonings and flavor to develop. Transfer the pomelo salad to a
bowl and serve - makes 4-6 servings.

How to peel a pomelo - with a sharp paring knife, slice about
1 ½ inches off from the top end of pomelo or remove the cap off until the flesh is
exposed like in the above picture.

Cut several vertical slice-lines all
around the pomelo moving your knife from top to bottom. Pull each outer thick-spongy skin. You may have to use some force.

The above picture of the pomelo peel will be made into pomelo skin hat (भोगटे को टोपी). Nepali children would love to wear and play with the hat, a perfect hat for their amusements.
It is also a popular past time for young children to kick the pomelo skin
like a football during the salad preparation time.

Pull away all the membrane that
surrounds each segments and continue this process until you have
removed it all.

......here is a picture of perfectly peeled pomelo..

..... Can't resist these mouth-watering - भगटे सांधेको dish - This is one of the most popular and refreshing salad dish which I grew up eating in Nepal enjoying with my siblings, cousins, and other relatives. This dish was typically prepared during the weekends of push-maagh(पौष/पुष,
माघ), the winter months in Nepal. All the family members would gather in the uppermost section in the sunny and open area of the house that we call it "kausi". We used to sit cross-legged, on a sukul mat (woven straw mats) or carpets and help peel the citrus fruits. Pomelos have a very heavy, thick skin and yields more cottony pith than the fruit itself. You need to have a lot of patients to peel, and separate the fruits into segments, but we were more interested in pomelo skin hat (भोगटे को टोपी) and take off to play as soon as the skin of the fruit was separated. It was such a joyful occasion.

You can serve the pomelo salad by itself or with other snacks and beverages, for a leisurely afternoon get-together. It is best eaten right away or can be stored in the refrigerator up to 2-3 days and served chilled.

If you can't find pomelo in your area, you can substitute with regular grapefruits. Here, in the part of the US where I
live, I have started to see large-sized pomelos in my supermarkets,
but not regularly. So I tried to recreate “bhogote saandeko”
dish with regular grapefruits and found it just as good and full of flavor. The following recipe is made with pink variety of grapefruits.

Heat the mustard oil in a small skillet over medium-high heat. When the oil is hot, but not smoking, add the fenugreek seeds, and fry until dark brown and fragrant (5 seconds). Remove the skillet from the heat and sprinkle in the turmeric and asafetida. Immediately pour the entire content into the citrus mixture and stir well. The finished dish should be spicy, sweet, tangy and tart. Adjust the seasoning accordingly.

Transfer the grapefruit salad to a bowl and serve.

The picture (above and bottom) - is captured from my cousin's backyard garden in Nepal and I would like to share the pictures with my blog readers. Her garden was full of citrus fruit trees, such as oranges, lemon, tangerines, but the most impressive was the hundreds of pomelos hanging from the tree, just ready to be picked. She was kind enough to give me a large bushel of pomelo and informed me that these pink variety are much sweeter and much sought after in Nepal compared to the white ones.

Here are some interesting link on pomelo that you may want to check it out. "How to clean a pomelo like a professional fruit seller", please click here to watch the helpful video on YouTube."Sweet and sour Bhogate Sandeko" from Republica Newspaper (Leisure Section), please click here to see the page.An article by ECS Nepal - "Tangy to Taste" by Yukta Bajracharya. Please click here for the link.Refreshing, delicious recipe and information from Desigrub Blog - "Pomelo salad (Bhogatee Paun)". Please click here to read his blog.Another recipe and informative article from, Nepaliaustralian blog - "One of the things widely eaten in Nepal after the festival of Tihar is Bhogate Sandheko also during Mha Puja and Bhai Tika." Please click here to read her blog.

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